Sweets, Breakfast IdeasDevorah BowenComment

Orange Olive Oil Cake

Sweets, Breakfast IdeasDevorah BowenComment
Orange Olive Oil Cake
 

Orange Olive Oil Cake

This olive oil cake has a surprisingly light crumb and is perfectly sweet with a passionate kiss of orange flavor. It’s made with simple ingredients and is the ideal base for topping with powdered sugar, whipped topping or even a jam or compote. You could also just enjoy it as is and savor the delicious flavors of a good olive oil and orange.

Serves 8

 
 

Ingredients

Dry
2 1/4 cups (280g) Flour, sifted
1 cup (210g) Cane Sugar
1 Tbsp (15g) Baked Powder
1 tsp (5g) Salt

Wet
3/4 cup (177ml) fresh Orange Juice (from about 2 medium oranges)
1/2 cup (118ml) Good Olive Oil
1/2 cup (118ml) Unsweetened Plant Milk
Zest from two Oranges (about 2 Tbsp)
1 tsp (5ml) Vanilla
1 tsp (5ml) Orange Extract
1/2 tsp (2.5ml) Almond Extract

Equipment
9 inch round spring form or regular cake pan
Baking Sheet
Parchment Paper
Spray Oil

Prepare the spring form or regular pan by very lightly spraying with oil (wipe out any excess).

Cut parchment into a round to fit into the bottom of the pan and use a long strip or two to fit along the inside wall.

Directions

1. Add the orange juice, milk, olive oil, vanilla, almond and orange extracts to a cup and mix well. Set aside.

2. In a bowl combine the sugar and orange zest. Using your fingers, rub the zest into the sugar until it’s the texture of wet sand. Set aside.

3.Sift the flour into a large bowl. Add in the baking powder and salt and sugar and zest mixture and mix well.

4. Add the wet ingredients to the dry and mix until there are no dry spots. Becareful not to overmix.

5.Pour the batter into the prepared baking pan and place on the middle rack of your oven. To prevent any possible spillage, place a baking sheet one rack below. Bake at 350 for 40-45 minutes or until an inserted toothpick comes out clean.

6.Allow the cake to cool for 30 minutes before releasing the spring form. After another 10 minutes use a knife or spatula to release the cake from the bottom part of the pan, remove the parchemnet and place the cake on a plate or cake stand. Serve and enjoy!